Let’s try combining eggplant and chickpeas like this, it’s both very filling and very delicious 😋
Recipe for two people
– 2 cups cooked chickpeas
– 1 tablespoon tomato paste
– 1 tablespoon olive oil
– 1/2 teaspoon salt, pepper, thyme, red pepper flakes, cumin
– 2 large eggplants
– 5-6 cherry tomatoes
– 2 small cucumbers
– 1/4 bunch parsley
– 2 cloves garlic
Mix the cooked chickpeas with olive oil, tomato paste and spices, and place them in a baking tray. Add the eggplants to the same baking tray. Bake the chickpeas in a 200°C oven for 30 minutes, and roast the eggplant for 45 minutes.
While the eggplant is roasting for another 15 minutes, finely chop the tomatoes, cucumbers, garlic, and parsley. Mix them with the roasted chickpeas.
Yogurt Sauce:
– 4 tablespoons strained yogurt
– 1 tablespoon tahini
– 1 teaspoon black pepper
Mix well. Spread the mixture in a bed on a serving plate.
Cut the roasted eggplant in half. Add it to the yogurt bed. Add the chickpea salad on top. You can add tahini if desired.
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